We grew up with eating artichokes this way and to this day, I love sitting there and working my way through the bulb from the tough outer shell to the soft inner heart. It’s a labor of love, yes, but also a great reason to sit at the table and enjoy the moment with your fellow diners. We usually dip some of the leaves into a classic vinaigrette, but there is usually not more than 1 tablespoon of it for each of us. A little goes a long way and we wouldn’t want to overpower the delicate taste of the main feature of the dish.
4 artichokes (trimming optional)
1 Tbsp red wine vinegar
3 Tbsp olive oil
2 Tbsp red wine vinegar
Pinch of Salt
Mix all dressing ingredients to make a vinaigrette and distribute among four little bowls. Set aside.
Dip artichokes with their ends up into a large pot and add water. Artichokes can be half-covered by the water.
Add a splash of red wine vinegar and bring to a boil.
Reduce heat and steam covered for about 30-40 minutes, depending on the size of the artichoke.
You will know when it is done when a leaf is pulled off easily.
Remove artichokes from water, turn upside down to let all the water come out and serve each bulb with a little bowl of vinaigrette.